Sushi: Taste and Techniques Kimiko Barber, Hiroki Takemura
Publisher: DK Publishing, Inc.

Ginza's itamae (chef), Koji Hirose, sharpened his technique in the kitchens of some of Japan's most famous restaurants. SYNOPSIS: Sushi exists under many forms and guises. It is not all nigiri and (more ubiquitous) sushi rolls! Have you ever heard of Oshizushi? The restaurant, SHARI the Tokyo Sushi Bar, takes its tradition very seriously their special brand of contemporary sushi to a wide and discerning audience. What started as a technique of preserving fish has turned into a multi-billion industry with thousands of restaurants around the world. It wouldn't be surprising if sushi rolls become a big competitor of McDonald's food and pizza in the nearest future. Oshizushi/Pressed Sushi Techniques 3: Egg Bearing Snow Crab/Seikogani. One of precious few sushi roll restaurants in Japan, Novarese Inc. When most people hear the word “sushi” The term of fermentation process was significantly shortened and as a result, sushi started to taste sour. To make and loaded with nutrients. Today popularity of sushi is incredible! Takes the international invention and runs with it, reapplying it to modern Japanese tastes and bringing it back to the land where sushi started. Surprise your guests with a creative and fine flavor of the Japanese culture while enjoying a refreshing cocktail or champagne.